Lime Scallops with Baby Spinach and Pasta


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Lime Scallops with Baby Spinach
and Pasta
(makes 4 servings)

Ingredients:

Nutrition Facts for Lime Scallops with Baby Spinach and Pasta (text version below directions)

1 pound fresh or frozen sea scallops

8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)

1 teaspoon grated lime zest

1/4 teaspoon crushed red pepper flakes

3 cloves garlic, chopped

2 tablespoons butter

2 tablespoons fresh lime juice

2 cups fresh baby spinach leaves (or torn up regular sized spinach)

1 cup peeled and grated carrot

Lime wedges for garnish (optional)

Directions:

If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.

Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.

Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.) Add lime juice and toss until scallops are well-coated.

Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (226 g) Servings Per Recipe: 4
	Amount per serving
Calories	356
Calories from fat	43
Total Fat	5 g
Saturated Fat	2 g
Cholesterol	45 mg
Sodium	238 mg
Total Carbohydrates	50 g
Dietary Fiber	3 g
Sugars	0 g
Protein	27 g
Vitamin A	180%
Vitamin C	20%
Calcium	8%
Iron	15%